Chicken, Mushroom & Spinach Tortellini Soup 🍲

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Canned chicken is budget-friendly and saves prep time.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Heat 32 oz chicken broth in a Dutch oven until boiling.

Add 2 halved chicken breasts to the boiling broth and cover.

Cook chicken until done, then remove and shred it.

In a cast iron skillet, cook 1/2 pack of bacon until crispy, then set aside.

Add sliced mushrooms and diced onion to the broth and stir.

Season with 1/2 teaspoon red chili flakes, 1 teaspoon Italian seasoning, 1 teaspoon parsley flakes, and 1/2 teaspoon basil leaves.

Add salt and pepper to taste, and 1 tablespoon minced garlic; cover and cook for 20 minutes.

Add shredded chicken back to the pot and pour in another 32 oz of chicken broth.

Add 1 cup of coconut milk (optional) and 1 cup shredded Parmesan cheese, and stir.

Add 1 cup of five-blend Italian cheese and stir until melted.

Add entire package of five cheese tortellini and cover.

After 2-3 minutes, add baby spinach and stir until wilted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens